Tri coloured slaw with prawns, goat’s cheese, and basil and lemon dressing

Serves 4

You could use a dry coleslaw mix (without dressing) from the supermarket to make it quicker.

Ingredients

200g grams each of pumpkin, beetroot and green cabbage, beetroot and pumpkin peeled and grated, cabbage finely sliced. It’s easier to use the 2 attachments on a food processor

400g raw green prawns

100g goats cheese or other feta, you can leave out if you want dairy free

1 bunch of broccolini ends trimmed, you can use a small head of broccoli

Basil dressing

15 g basil leaves about 1 cup loosely packed

2 garlic cloves, peeled

1 tbsp tahini

2 tbsp lemon juice

2 tbsp extra virgin/avocado oil

Method for dressing

Blend altogether in food processor or similar, season with salt.

Method for prawns

Put the broccolini in a steamer or pot of boiling water. Put a large pan on with  1 tbsp ghee/coconut oil, when hot stir fry your prawns for about a minute, they will turn pink and will be white all the way through. They cook very quickly. Season with salt and pepper. You can either mix the dressing through your slaw, or you can drizzle over the top of your prawns. To serve this put your slaw down, then your cooked prawns, scatter over your cheese, broccolini on the side.